We may reflexively think of bitterness as a negative — a taste to avoid — but it is actually an essential, underappreciated element that adds complexity, depth and balance to dishes. A touch of ...

"In the kitchen, eschewing bitter is like cooking without salt, or eating without looking," writes chef and writer Jennifer McLagan in her book Bitter: A Taste of the World's Most Dangerous Flavor.

Americans say it's an acquired taste or, in the condescending way we have of viewing young palates, an "adult" taste. But to many Italians, broccoli rabe (pronounced "rahb") is the taste of home, ...

Despite best efforts, broccoli rabe can often turn out bitter. That changes today, as Julia Collin Davison joins Christie Morrison to see how broccoli rabe's bitterness can be minimized in a garlic ...

To make, cut off and discard the tough ends of broccoli rabe (about 2 bunches) and cut the rest of it into 2-inch pieces. Place in a colander and rinse, then drain well. Heat 3 tablespoons of olive ...